The History of Panettone: Tradition, origins, and curiosities

Panettine - Ultima Lievitazione

Panettone is one of the most iconic sweets of Italian tradition, a symbol of the Christmas holidays and festive tables throughout Italy and around the world. Its history is more than that of a dessert: it is the story of a tradition, a culinary art, and a cultural icon that has conquered generations. The Origins of Panettone Panettone was born in Milan, probably between the 15th and 16th centuries. The most famous legend tells of a young kitchen boy named Toni, who worked for a noble Milanese family. To save Christmas for his beloved, he created a sweet bread made with flour, butter, eggs, sugar, and candied fruit, which became an instant success. From this would come the name “pan de Toni” (“Toni’s bread”), which later evolved into panettone.

Other sources simply describe it as a sweet bread made by Milanese bakers for the wealthy families’ Christmas celebration — the so-called “pan de Toni”. Regardless of the legends, one thing is certain: panettone was originally a luxury dessert before becoming popular throughout Milan and eventually all of Italy. Panettone in Italian Tradition

Panettone is not just a dessert — it is a true Christmas symbol. Traditionally prepared from late November, it is enjoyed during the holidays, especially on Christmas and New Year’s Eve. In many Italian families, panettone is shared with loved ones and served with sparkling wine or sweet dessert wine.

Beyond taste, panettone carries traditions and rituals: it is often given as a festive gift, wrapped in elegant boxes, and in homes where it is made from scratch, it is sometimes hung upside down to preserve its shape during cooling. Different Types of Panettone

Today, many variations exist, both traditional and modern:

• Classic Milanese: raisins and candied fruit, flavored with citrus peel and vanilla

• Chocolate: chocolate chips instead of candied fruit

• Filled varieties: mascarpone cream, zabaglione, pistachio

• Gourmet versions: exotic fruits, dark chocolate, spices
  

Despite the variations, the heart of panettone remains its long, slow leavening, which gives it its signature softness and airy structure. Panettone in Pellegrino Artusi’s Culinary Art

Panettone is mentioned in the famous cookbook Science in the Kitchen and the Art of Eating Well (1891) by Pellegrino Artusi. He includes the recipe for Panettone Marietta, dedicated to his housekeeper, Marietta Sabatini. This version is simpler than the traditional Milanese one, yet still rich in flavor and designed to be made easily at home.

This reference confirms that panettone was not only a bakery product, but also a symbol of family tradition, present in everyday Italian culinary culture.

Curiosities and Traditions

• In the past, panettone was a luxury sweet, made with expensive ingredients like butter and eggs.

• Its tall cylindrical shape helps the dough rise beautifully and maintain its soft texture.

• In Milan, some historic bakeries still produce panettone using traditional natural-leavening methods passed down through generations.

• The word panettone may come from “Toni” or from panetto (small bread) with the augmentative suffix “-one” → “big bread”.
  

Panettone Today

Panettone is now enjoyed worldwide and remains one of the most recognizable symbols of Italian gastronomy. From Milan’s artisan bakeries to international holiday tables, panettone blends tradition, history, and flavor into a dessert that celebrates both festivity and the joy of sharing food.

Baking panettone at home is a way to connect with its centuries-old history — an experience that combines passion, technique, and joy. It is more than a dessert: it is a piece of Italian culture to savor with every bite. Want to experience the magic of homemade panettone? Click here to discover the step-by-step recipe and prepare your own soft, fragrant panettone to enjoy with family! 🎄🍞✨